Characterization of the protein structure of soymilk fermented by Lactobacillus and evaluation of its potential allergenicity based on the sensitized-cell model
Qiaoling Lu, LingLing Zuo, Zhihua Wu, Xin Li, Ping Tong, Yong Wu, Qingsheng Fan, Hongbing Chen, Anshu Yang
Topics & Concepts
Food scienceChemistryLactobacillusFermentationFood Allergy and Anaphylaxis ResearchProbiotics and Fermented FoodsProtein Hydrolysis and Bioactive Peptides